Classic broccoli cheddar soup gets a stealth upgrade here with a can of white beans blended right in, so you get that same creamy texture without leaning on extra cream, plus a hit of resistant starch you'd never guess is in there, the same trick behind our white bean and rosemary soup. Broccoli adds its own fiber and sulfur compounds, and cheddar melts in for comfort, while the whole thing still tastes exactly like the soup you grew up on.
Ingredients
- 4 cups broccoli florets
- 1 can white beans, drained and rinsed
- 1 onion, chopped
- 3 cups vegetable broth
- 1 cup shredded cheddar
- 2 tablespoons olive oil
- Salt and pepper to taste
Instructions
- Heat olive oil and saute onion until soft.
- Add broccoli, beans, and broth, simmer 15 minutes until broccoli is tender.
- Blend until mostly smooth, leaving some texture.
- Stir in cheddar until melted.
- Season with salt and pepper.
Nutrition Facts (per serving)
| Calories | 310 |
| Total fat | 17g |
| Total carbohydrates | 24g |
| Dietary fiber | 7g |
| Protein | 17g |
| Sodium | 720mg |
Why This Is Good for Your Gut
White beans contribute resistant starch that beneficial bacteria ferment into butyrate, supporting the gut lining. Broccoli is rich in glucosinolates, sulfur-containing compounds that gut bacteria convert into isothiocyanates linked to reduced inflammation, and its fiber content further feeds beneficial bacterial populations, making this comfort soup more functional than it looks.
It tastes like the soup you already love, it just happens to be doing your gut a favor too, much like a roasted pumpkin and white bean stew or roasted broccoli with lemon and parmesan on the side.
This recipe is for informational purposes only and is not a substitute for professional dietary advice.
